And the answer is: Cultured Wheat Flour: All Natural Mold Inhibitor is manufactured using a specialized process that re-inoculates the wheat flour base. Fermentation occurs, producing a concentrated series of food-grade organic acids that inhibit mold in baked goods.
http://www.americancasein.com/pdfs/M...OUT%20SPEC.pdf
I would have guessed irradiation and increased salt content but I would have been wrong....googling stuff on food science must make me a nerd...